Creamy Garlic-Cauliflower Bake

Name: Creamy Garlic-Cauliflower Bake
Prep time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 10 cups cauliflower florets; 1 cup frozen corn; 1 Tbsp. butter; 1 red pepper, finely chopped; ¼ cup onions; 1 clove garlic, minced; 1 jar Alfredo sauce; 4 oz. brick cream cheese, cubed; ¼ cup milk; ¼ cup grated Parmesan cheese; 30 RITZ Crackers, coarsely crushed; 1 cup shredded Mexican cheese blend; ¼ cup fresh parsley

This delicious side dish coats cauliflower florets in a creamy, cheesy sauce and tops with a rich and buttery RITZ Cracker topping. Even the kids will love it!

Prep time:

0 min

Total time:

0 min

Servings:

Makes 12 servings, about 3/4 cup each.

Ingredient list

10 cups small cauliflower florets
1 cup frozen corn
1 Tbsp. butter
1 red pepper, finely chopped
¼ cup finely chopped onions
1 clove garlic, minced
1 jar (14.5 oz.) Alfredo sauce
4 oz. brick cream cheese, cubed
¼ cup milk
¼ cup grated Parmesan cheese
30 RITZ Crackers, coarsely crushed
1 cup shredded Mexican cheese blend
¼ cup chopped fresh parsley

Directions

Heat oven to 375°F.

Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute. Drain; place in 13x9-inch baking dish sprayed with cooking spray.

Melt butter in same saucepan on medium heat. Add peppers, onions and garlic; cook and stir 3 to 5 min. or until crisp-tender. Add Alfredo sauce, cream cheese, milk and Parmesan; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over vegetables in baking dish; toss to evenly coat.

Combine remaining ingredients; sprinkle over cauliflower mixture.

Bake 20 to 25 min. or until cauliflower mixture is heated through and crumb topping is lightly browned.

Recipe Tips

VariationPrepare using Neufchatel cheese, fat-free milk, RITZ Reduced Fat Crackers and shredded reduced-fat Mexican cheese blend.
SubstitutePrepare using broccoli florets.
Make AheadRecipe can be assembled ahead of time. Refrigerate up to 2 hours. When ready to serve, bake, covered, 35 to 40 min. or until cauliflower mixture is heated through and topping is lightly browned, uncovering for the last 10 min.